Artichoke dip

Normally I’m not a huge fan of artichokes. My sister loves them. There is a family story about her pushing off enough artichokes for 4. But me? I could take them or leave them.

However, artichoke dip is another story. I love marinated vegetables and this is just one more way to eat them.

I made this artichoke dip a few weeks ago, not sure how well it would work out without oodles of cream or cream cheese or calories. But this dip focuses on the artichoke, with just enough dairy to make it scoop-able.

If you have any leftover, which we surprisingly did, it makes an incredible pasta sauce. Double win.

Artichoke Dip

Adapted from Martha Stewart

2 cans marinated artichoke hearts, 14 oz each

1/2 c mayonnaise

1/4 c grated Parmesan

1 tbsp lemon juice

1 garlic cloves
Hot sauce, to taste

Pulse everything in food processer until mostly smooth.

Transfer to 1 qt baking dish and bake at 425F for 30 minutes until heated through. You can even pass it under the broiler quickly if you like a bronzed top. We didn’t bother because it smelled too good to wait!


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Something out of nothing

Sometimes you make something and you don’t expect it to be much special. Orzo is nice and all but it doesn’t get my taste buds going. Cream is fine but needs something to balance it. Canned tomatoes? Frozen peas?

And yet this recipe works. It’s comforting but elegant. Mr. F called it “grown up Mac n’ cheese.”

If I kept cream around the house, this would be in prime rotation. As it is, I’ll keep this in mind when one of us needs a little pick-me-up without a lot of work!

Creamy Orzo with Peas

Adapted from Giada Delaurentiis

Makes enough for two, unless your husband decides it is the most delicious thing ever and then it’s 1 serving

1/2 c frozen peas

1 large tomato, diced

1/3 c cream

100 g Orzo pasta

1/2 c grated Parmesan cheese

Salt and pepper to taste

Toss peas and tomato in a saute pan with a little olive oil. Place over medium heat and cook briefly, until peas are defrosted. Salt and pepper to taste. Add cream to pan and stir till uniform. Reduce heat to simmer and cook till pasta is ready.

Meanwhile, bring a pot of salted water to boil. Cook Orzo according to directions on box. Drain and add to cream sauce.

Top with Parmesan cheese and stir to combine. Salt and pepper to taste.

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Filed under Pasta, Rice & Grains

Nearly perfect scones


During our trip to London, we took a day trip to the cliffs of Dover and Canterbury. After the 2 hour drive and wandering the cliffs, we were quite hungry when we arrived in Canterbury. In fact, we saw very little of the town in our effort to have a nice lunch.

I had found a tea shop not far from the center for town before our trip, Tiny Tim’s. It was built in 1600s and like every bit like a quintessential tea shop.

I took advantage of the afternoon cream tea with two enormous scones, clotted cream, and jam. If anyone has a recipe for clotted cream, please share! I’m hooked!

In the meantime, I offer you this recipe which Mr. F says is as good as any we had in England.


Adapted from Recipes for the Nation’s Favorite Food

330 g flour

1 tbsp baking powder

1/4 tsp salt

40 g sugar

5 tbsp butter, cubed

175 ml milk

To a large bowl, add for, baking powder, salt, sugar, and butter. Chill bowl for at least 10-15 min.

Preheat oven to 425F.

Rub butter into flour mixture until only pea-sized lumps remain. Gradually add milk, kneading gently.

Roll or shine mixture on lightly floured surface till about 1 inch thick. Cut into 3 inch circles using a pastry cutter or drinking glass. Don’t twist while cutting it your scones will rise unevenly.

Lightly knead scraps and cut out remaining scones till dough is used up.

Bake for 12-15 min until golden and risen nicely. Cool on wire rack.

Best served strawberry or raspberry jam.


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Bringing London home

At the being of May, we went to London for a week. Frankly I’m surprised that with all my Anglophile tendencied, it took me this long to get there.

It was lovely. London was louder and bigger than I expected. Something between New York and Time. Not quite Continental Europe, but close. We got out of the city for a day and saw the cliffs of Dover and Canterbury. It was nice to get some fresh air.

Since we were only in London a week, we didn’t see everything. I suppose a trip back must be in my future. In the meantime, here are some scones which Mr. F says are as good as the one we had at afternoon tea!

English Scones

Adapted from Recipes for the Nation’s Favorite Food

330 g flour

1 tbsp baking powder

1/4 tsp salt

40 g sugar

5 tbsp butter

175 ml milk

75 g currants or raisins (optional)

Preheat oven to 425F.

Combine dry ingredients in a large bowl. Cube butter and add to bowl. Place bowl in fridge to chill for at least 15 min. It is very important for your ingredients to remain cold so your scones end up with a flaky texture.

Rub butter cubes into flour mixture, giving it the texture of fine breadcrumbs. Add currants or raisins, if using. If making in advance, stop here.

Gradually add milk and knead gently until mixture forms a smooth dough.

On a floured surface, roll out dough about 1 inch thick. Using a 3 inch cut, press firmly into dough without twisting. Otherwise, you will end up with scones that rise unevenly. Place scones in baking sheet.

Gently knead remaining dough and cut out scones until all dough is used up. Brush tops with milk or eggwash for a shiny finish.

Bake for 12-15 min until golden and risen. Allow to cool slightly before serving but are best consumed on the day they are made.

I like them best with raspberry jam but strawberry is very traditional.

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Filed under Breads & Biscuits, Breakfast, British

A perfect Christmas gift

When I was a child, I used to listen to stories about how my dad and his mom would make candy. Divinities and fudge mostly. I have always loved the idea of making candy but found I had little talent for it.

Until now.

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Outrageous Fortune: Growing Up at Leeds Castle by Anthony Russell

51w58jivQ3LI’m not sure where my fondness for the British aristocracy comes from. Maybe it’s just from too much of reading fairy tales.

But many elements of Anthony Russell memoir feel like a fairy tale. He grew up in the famous Leeds Castle, which had been purchased and restored by his formidable grandmother, Lady Baillie. There were ceremonies for releasing baby ducks. There was a formal, rigid daily structure called the Castle Way, which in some ways reminds me of my own grandmother’s house. Every time I read this memoir (this being the 3rd), I am stuck by the overwhelming desire to make toast by the fire side and trot off to England to spend my Christmas.

Russell does acknowledge repeatedly that his upbringing was privileged and called that “dangerous” as it little prepared him for life outside the castle. His shyness, which was ignored by the adults at the Castle, made boarding schools a challenge. Nevertheless, he reflects positively on the experience overall. The ends in 2009, when he return to the castle which is now a museum. Talking with a former member of the staff, they reminisce fondly on the way life used to be.

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In need of comfort

It feels like coming back from Italy was the biggest mistake we possibly could have made. Like the universe is kicking us a bit for making such a foolish decision.

The heat in our house hasn’t been working for 9 of the last 15 days. Kick.
The entire backyard is covered in a thick blanket of leaves and two weekends wasn’t really enough to clean it up before they stop collecting greens. Kick.
Laundry and other household chores have fallen behind thanks to lethargy/cold. Kick.
It doesn’t feel like Christmas.

The only good thing is that I came back from the trip very inspired to explore Tuscan and Florentine cuisine more deeply. I’ve got high hopes for it as everything else I’ve made has been great so far (chestnut flour gnocchi and pappa al pomodoro). I’ve got plans for a panforte, baccalà, and fegatini (chicken liver pate) later this week.

When I was looking for a recipe for ribollita, it was hard to find something that felt quite right. Every restaurant and each cook has their own version of ribollita, much like many other Italian dishes. There is a general consensus on bread, kale, and beans. But differences in quality and consistency cover the board. I knew I wanted to be able to tell what was in the soup and that I like a little tomato in mine. Of course, you can adapt it to your own tastes.

Ribollita (Tuscan Bread Soup)
Adapted from many recipes and differences versions I have tried

3 tbsp olive oil, plus more for serving
3 garlic cloves, minced
2 carrots, diced
4-6 c water
1 bunch kale, stemmed and roughly chopped
14 oz can cannellini beans
1/4 c tomato puree
1/4 lb (110g) stale bread, cubed
Salt, to taste
Parmesan cheese, for serving

In a large pot, saute onions, garlic, and carrots in olive oil. Cook, stirring, until slightly softened.

Add enough water to cover vegetables and kale to the pot. Bring to a simmer and cook until vegetables are tender, about 20 minutes.

Add beans, tomato puree, and bread. Continue cooking on low heat until bread is very soft, about 15 minutes. If soup is becoming too thick, add additional water.

Season with salt to taste. Serve topped with olive oil and Parmesan cheese.

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Filed under Italian, Soups & Stews, Vegetarian